Who doesn't have 20 minutes? It takes longer to order a pizza or drive to Mickey D's and back. And neither of those two options come close to being this tasty. 

servings: 4 

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts

1 tablespoon jerk seasoning

1 tablespoon honey

2 tablespoons olive oil

coconut rice, black beans, and avocado, for serving

Mango-Nectarine Salsa:

2 ripe nectarines, thinly sliced

1 ripe mango, diced

1 fresno or jalapeño pepper, seeded and chopped

juice of 1/2 a lime

juice of 1/2 a lemon

1/4 cup fresh cilantro or basil chopped

Chile Lime Butter: 

4 tablespoons butter, melted*

1 fresno chile pepper, sliced*

zest of 1 lime

1 tablespoon honey

* or you can substitute Chili oil for half the butter and omit the fresh Chili pepper

Instructions:

1. Preheat an outdoor grill or grill pan to medium heat. Oil the grates. 2. In a ziplock bag, combine the chicken, jerk seasoning, honey, olive oil, and a pinch each of salt and pepper. Toss to combine. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill. 3. Make the salsa. In a medium bowl, combine the nectarines, mango, jalapeño, lime juice, lemon juice, and cilantro. Toss to combine. 4. Divide the rice among bowls. Add the beans, avocado, salsa, and chicken. Drizzle the chicken with chile lime butter. Enjoy! Chile Lime Butter: 1. Stir together the melted butter, chiles, lime zest, and honey. Drizzle over the warm chicken.  

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